Job description

Must have +2 years of Executive Chef experience.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Job Type: Full-time

Pay: From $65,000.00 per year

Experience level:

• 2 years

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Work setting:

• Bar
• Casual dining restaurant

Work Location: One location

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